The pumpkin included in your share this week is edible as well as ornamental. Both kinds we are offering are great for soup, pie or roasted. You can also scoop out the seeds, clean them and roast them with a little salt. They are excellent as a snack or on top of soup or salad. Next week we will include a recipe for pumpkin soup. Out West, I stored a Musque de Provence on our coffee table all winter and cut it open in May. It smelled like fresh melon and I was astounded by how well it kept. It is different here due to humidity, but pumpkins should keep at room temperature for awhile. We are also including grape leaves. In addition to the recipe included, grape leaves are great for canning—they will keep pickles crisper. You can also store them in brine to use later in the winter.
In this week’s share you’ll find:
• Salad Mix
• Pumpkin—Rouge d’Etampe(Cinderella) or Musque de Provence
• Grape Leaves
• Red Onion
This week we are including a recipe for Stuffed Grape Leaves. The recipe calls for ground lamb which we will finally have available again at the Williamsport Grower’s Market on Saturday. To be honest though, I have always made this recipe with only vegetables (the ground lamb has been selling out so fast it is hard for even us to get ahold of it!) It is easy to sub in all kinds of produce and so delicious.
Stuffed Grape Leaves
1/2 pound ground lamb
1/2 cup uncooked white rice
Tomato or ¼ cup tomato sauce(optional)
¼ cup fresh parsley, finely chopped
15-20 Grape Leaves
1 tablespoons lemon juice
Soak rice in water for about 20 minutes
Steam or blanch grape leaves for 30 seconds to soften them.
Cook lamb or meat if you are using meat.
Chop parsley, tomato, onions, garlic. You can shred cabbage, zucchini, carrots, pepper, celery. I have not tried potato or beets, but I think you could grate them and combine with everything else. A large cheese grater is excellent for this or finely dice everything. Think very little pieces.
You can also add many other herbs on hand or dried—basil, thyme, cilantro.
Drain rice and combine with herbs, vegetables, meat. Mix well.
Rolling the Grape Leaves
Here comes the tricky part: rolling the leaves with the mixture. It’s easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your dutch oven or large saucepan.
Place about 1 to 2 tablespoons of mixture in the middle of each grape leaf. Fold in the sides and roll upward. Think of rolling a burrito, only smaller.
Add 1 cup water and lemon juice to the pan. Cover and just bring to a boil. As soon as it boils, reduce to a simmer and cook for 20 minutes or until liquid is mostly gone.
There are many amazing recipes for these and this ingredient list is short and small. Feel free to elaborate. And although it seems complicated, it is actually simpler than it sounds and so good.